Pumpkin and ricotta bake with sautéed spinach

Ingredients

For 1 serving

• Pumpkin250 g
• Ricotta100 g
• Eggs1
• Parmigiano Reggiano15 g
• Fresh sageto taste
• Spinach200 g
• Bread30 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: September – January

Method

1. Preheat a conventional oven to 200 °C and line a baking tray with baking paper. Peel the pumpkin, remove the seeds and strings and cut it into roughly 2 cm cubes.
2. Spread the pumpkin on the tray and bake for 20 minutes, until very soft and easily mashed with a fork; then lower the oven to 180 °C and grease a small baking dish with a little of the oil.
3. Mash the pumpkin in a bowl to a purée, let it cool for a few minutes and add the ricotta, egg, grated Parmigiano Reggiano, chopped fresh sage, salt and black pepper; mix until smooth.
4. Pour the mixture into the dish, level it and bake for 25 minutes, until firm in the middle and golden on top; let it rest for 5 minutes before turning it out.
5. Meanwhile wash the spinach well and sauté it in a pan with the remaining oil over medium heat for 3 minutes, until wilted; season with salt.
6. Serve the bake with the spinach and the bread.